March 1, 2006
RH Staff
| AGING GRACEFULLY: Aged Provolone comes with Hot Pepper Marmalade, Green Olive Puree, and Puree of Oven Dried Tomatoes at Galileo in Washington, D.C. |
Whether it's a selection of cheeses or just one flavorful cheese featured with an accompaniment, the cheese course offers a world of profitable possibilities for appetizers and afterdinner presentations.
In January, one sixtyblue in Chicago began offering a Cheese Bar Menu in its lounge. Cheese choices include The Best Grilled Cheese Sandwiches, including Warm Shepherd's Camembert Brioche Sandwich ($12); Crunchy Potato Croquettes with Camembert Fondue and Bacon Lardoons ($9) as well as more salads, sides, and selections of cheeses paired with compatible accompaniments. For instance, the Capriole Farm Herbed Goat Cheese is served with dried fruits, caramelized nuts and a bread selection, priced at $4 for one ounce.
At Sanford Restaurant in Milwaukee, Chef Sanford D'Amato offers a specialty cheese plate featuring Wisconsin cheeses. The specialties¯Grand Cru™ Gruyere, Pleasant Ridge Reserve (Gruyere-style cheese), Virgin Pine Native Blue, and Amish Blue Cheese—come with cranberry chutney and pressed fruit bread.
At Solera Restaurant in Denver, Chef Goose Sorenson pairs spicy pecan and dried apricot brittle with an artisanal cheese course. Included are Vintage Van Gogh (double-aged Gouda-style cheese), aged Cheddar, Pleasant Ridge Reserve and Blue Cheese. At Galileo Restaurant in Washington, D.C., it works the other way around. Chef Roberto Donna serves a trio of accompaniments with slices of Aged Wisconsin Provolone.
To heat up interest in cheese at El Farol in Santa Fe, Chef James Caruso Campbell pairs grilled Wisconsin Queso Fresco with Spicy Black Olive Mojo. The presentation is garnished with lemon wedges and caper berries.
WISCONSIN MILK MARKETING BOARD
You May Also Like
